Rice Bowl With Spinach And Smoked Trout Recipes

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CURRIED RICE WITH SMOKED TROUT



Curried Rice With Smoked Trout image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

4 large eggs
1 1/2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 teaspoons curry powder
3 plum tomatoes, chopped
1 1/2 cups basmati rice
Kosher salt and freshly ground pepper
1/4 cup chopped fresh cilantro
4 cups mixed greens or baby spinach
Juice of 1/2 lemon
4 ounces smoked trout, flaked

Steps:

  • Put the eggs in a medium saucepan and cover with water by 2 inches; bring to a boil, then remove from the heat and let stand 10 minutes. Transfer to a bowl of ice water to cool.
  • Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion and curry powder and cook, stirring frequently, until the onion softens, about 4 minutes. Add the tomatoes and rice and cook, stirring, until the tomatoes begin to soften, about 2 minutes. Add 2 1/2 cups water, 1/2 teaspoon salt, and pepper to taste. Bring to a simmer, then cover and reduce the heat to low; cook until most of the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes. Stir in the cilantro and season with salt and pepper.
  • Peel and quarter the eggs. Toss the mixed greens with the lemon juice, the remaining 1/2 tablespoon olive oil, and salt and pepper to taste in a bowl. Divide the rice mixture among plates and top with the smoked trout and eggs. Serve with the salad.

Nutrition Facts : Calories 427 calorie, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 237 milligrams, Sodium 348 milligrams, Carbohydrate 58 grams, Fiber 4 grams, Protein 20 grams

RICE BOWL WITH SPINACH AND SMOKED TROUT



Rice Bowl With Spinach and Smoked Trout image

If you have just a few good condiments on hand, you can make a great, simple meal in minutes by adding cooked rice.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, one pot, main course

Time 10m

Yield Serves one

Number Of Ingredients 9

3/4 cup cooked sprouted brown rice
Soy sauce to taste optional
1 to 2 teaspoons lemon-scented olive oil, to taste
1 cup spinach leaves, or a mixture of spinach and arugula, tightly packed
Zest of 1/8 lemon
1 ounce smoked trout
1 lemon wedge
1 sprig cilantro, chopped
1/2 to 1 teaspoon toasted sesame seeds, to taste

Steps:

  • Season the cooked sprouted brown rice to taste with soy sauce, and place in a large, wide bowl.
  • Stalk the salad greens and cut crosswise into thin strips (chiffonade). Alternatively, place the greens in a bowl and cut into small pieces with scissors. Toss with the lemon oil and pile over the rice, or toss with the rice. Break up the smoked trout, and place on top of the spinach. Squeeze on a few drops of lemon juice and top with the cilantro. Scatter on the lemon zest, sprinkle on the sesame seeds and serve.

Nutrition Facts : @context http, Calories 281, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 10 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 217 milligrams, Sugar 1 gram

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